Summer Memories Jumbleberry Crumble with Shortbread Topping
Capture the essence of summer with this delightful Summer Memories Jumbleberry Crumble with Shortbread Topping, a dessert bursting with vibrant mixed berries and topped with buttery, golden shortbread crumbles. This recipe combines the sweet tang of strawberries, blueberries, raspberries, and blackberries with a hint of zesty lemon and a touch of vanilla for an irresistible flavor profile. The topping, made with cold, cubed butter and a dash of salt, delivers a perfect balance of crumbly texture and melt-in-your-mouth goodness. Ready in just an hour, this easy-to-make crumble is perfect for gatherings or a cozy evening treat. Serve it warm with creamy vanilla ice cream or freshly whipped cream to elevate the indulgence. Whether it’s a nostalgic nod to berry-picking adventures or simply a celebration of summer’s bounty, this crumble is sure to become a favorite.
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Recipe Information
Ingredients
- 6 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 0.5 cups granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1.25 cups all-purpose flour
- 0.25 cups granulated sugar (for topping)
- 0.5 cups unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
In a large mixing bowl, combine the mixed berries with 1/2 cup of granulated sugar, lemon juice, and cornstarch. Toss gently to coat the berries evenly, then pour the mixture into the prepared baking dish.
In another bowl, combine the flour, 1/4 cup of granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Add the vanilla extract to the crumble mixture and stir just until combined. The mixture should still be somewhat crumbly but start holding together when pinched.
Sprinkle the shortbread topping over the berry mixture evenly, ensuring the surface is mostly covered but with a few gaps for the fruit to bubble through.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling.
Remove the crumble from the oven and let it cool for 10-15 minutes before serving. This allows the filling to thicken slightly.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 237.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
